Lime, Pineapple, and Mascarpone Breakfast Soufflé with Dulce de Leche

I’ve never made a soufflé before. Soufflés sounded like scary, fancy French food – something that Julia Child would have futzed over for months trying to perfect. I learned, however, that a soufflé (which means “puff up” in French) is just a cake with separated eggs. The beaten egg whites are used to give the cake lift – not so frightening. My soufflé is even less imposing since it’s made in a cast iron skillet. Breakfast in a skillet is like a man in a cowboy hat. It doesn’t matter how handsome the dish actually is; sticking it in the skillet gives it instant appeal.

Each bite of this lime, pineapple, and mascarpone soufflé is like eating warm lime clouds, pineapple sunshine, and a soft dulche de leche breeze. I see more soufflés in my future.

Add a small dollop of the egg whites and mix in to lighten the batter.

Add the remaining egg whites and fold in with a spatula until combined.

Remove the skillet from the oven and melt two tablespoons of butter in it.

Spread batter evenly in pan.

Top with pineapple rings.

Return the skillet to the oven. Bake for 20 to 25 minutes or until the soufflé is puffed and lightly browned on top.

Drizzle with dulce de leche and serve warm.

Recipe Notes

To prepare in advance the night before serving this dish: Mix everything together except the egg whites. Keep the unwhipped egg whites and the batter in separate covered bowls in your refrigerator. In the morning, simply preheat your skillet, whip and fold in the egg whites, and you are ready to go.
*10" skillet

Coming Soon

When I served my soufflé to my friends, I tried to explain that it was part of lime week. They all looked at me like I was a bit crazy. “What?” I asked. “Other people don’t have theme weeks in their homes?” I’ve got more lime recipes coming this week – including, of course, cupcakes!

Cali – Sorry it took me so long to get back to you. I’m pretty sure that you could make it in something else, but I’m not sure it would work exactly the same since cast iron holds heat differently. If you try/tried it, let me know how it goes.